For pickled eggs:
6 eggs
2 beets
300 ml of red wine vinegar
120 g of sugar
1 teaspoon coriander seeds
1 teaspoon caraway seeds

For salad:
6 pickled eggs
2 handfuls of lettuce
2 tablespoons olive oil
½ orange juice
1 teaspoon mustard
salt to taste
pepper to taste
1 avocado
a handful of green peas
5 asparagus stalks

Marinated eggs:
Add sliced beets, red wine vinegar, sugar, coriander seeds, and caraway seeds to the pot. Boil for 20 minutes. Allow to cool, blend until smooth.
Put 6 boiled eggs in a jar. Add beet marinade. Refrigerate overnight or for at least 3-6 hours.

Salad:
Remove eggs from marinade, rinse and cut in half.
To a bowl add olive oil, orange juice, mustard, salt and pepper - mix. Add lettuce leaves and mix with the sauce.
Top with avocado slices, green peas, sliced asparagus, eggs. Serve with salt, pepper and lemon peel.